1. Pinch off bits of the noodle dough between thumb and
forefinger to make little pillow shapes, and drop them onto a
plate.

2. Boil them in salted water and drain.

3. Remove the core from the cabbage and cut it into about 1 1/2
inch squares and separate the leaves. Heat the oil in a wok or
frying pan, and sauté the cabbage and onion briefly. Add the
drained dumplings and sauté them along with the cabbage. Add
red chili oil (yu lada) and soy sauce to taste. Top with shredded
scallion and peanuts.

You can buy crushed garlic and chiles in oil or just plain red
oil in a Chinese grocery, or you can break up red chiles and
sauté in oil. Drain the oil which will have the hot flavor
in it. The crushed chiles and garlic in red oil is the best flavor
buy in the world. You never got so much flavor in one place as an 8
oz jar!

Notes: This is meant to be a very simple
dish. Cabbage is a most important Chinese vegetable, and they enjoy
eating lots of it. You could use round cabbage or Napa cabbage,
which is very popular in China. The rest of the cabbage could be
used for Lo Be Tsai, which is a popular appetizer salad, consisting
of raw cabbage squares marinated in vinegar, water, chiles and red
hot oil, a little water and a pinch of sugar. It is a very mild
version of Kim Chee.